By Kira Heinrichs
My thumb is far from green, but if there’s one thing I know about agriculture it’s the timing of California Avocado Season. Right about this time each year the avocados in the grocery store actually look edible, they’re at the Farmer’s Markets, and on Sundays around 11 (just as football season starts) the man of my house starts giving me those puppy-dog eyes that beg for guacamole.
I could very easily avoid those pathetic eyes by leaving the house to get a mani/pedi, but to be honest it strokes my kitchen ego and I kinda I love that. He butters me up with all sorts of compliments about how much he LOVES my Sunday Football Small Bites and how great those Kaia workouts make my yoga pants fit and I give in pretty easily. To the kitchen!
My kitchen ego always starts off by making the tried and true Chunky Guac. The key is not to mash it too much- this time of year the avocados here are super soft and yummy, less is more. Nothing beats when you get a big chunk on the chip and it melts in your mouth like butter. Leave the mashing to those east-coasters with rock hard fruit.
Chunky Guac Recipe
Cube the avocados and scoop into a big bowl.
Add the remaining ingredients and stir, don’t mash. OR if you like short cuts simply add a ½ cup of roasted garlic fresh salsa (in the refrigerator section of the store, NOT the canned kind that expires in 18 months) and salt and pepper to taste.
Ingredients:
- 4 ripe, Fresh California Avocados, seeded, cubed and scooped
- 1 juicy lime, or 2 not so juicy limes (juice only)
- 2 medium tomatoes, chopped
- 1 medium white onion, chopped fine
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon salt
- 2 cloves fresh garlic, minced
- ⅛ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 bunch cilantro, chopped
When I’m feeling frisky I start playing around with fruity variations of guacamole. Guacamoles in my house change with the seasons; ending at the Super Bowl with a Pomegranate Cojita Crumbles version. The guys on the couch watching football love to be my lab rats.
Right now it’s Mango Avocado Salsa Season, my personal and a crowd favorite. Not only are they ripe for picking, but mangos are stocked in the stores right now for super cheap. I’m too frugal/cheap/food snobby to buy mangos at more than 50 cents apiece, so this recipe only makes summertime appearances.
Mango Avocado Salsa Recipe
In a large bowl, whisk together the balsamic vinegar, lime juice, salt and pepper. Slowly add in oil. Toss in the mangoes and red onion and stir. Add the avocados last, gently tossing them in so they stay as solid as possible. Since they’re so fresh right now they get mushy pretty easily.
2 years ago, when I bought a mango for the first time, I had no idea how to cut it. So I YouTubed it. If you’re like I was, it’ll help if you watch this dinosaur of a video from 2007.
Ingredients:
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 2 tablespoons extra-virgin olive oil
- 2 mangos, cubed
- 2 avocados, cubed
- 1/2 small red onion, diced
- Fresh ground black pepper and salt to taste
No comments